Homemade Gingerbread Latte Syrup

Gingerbread latte with gingerbread cookie

Homemade Gingerbread Latte Syrup

This is an easy recipe for homemade gingerbread syrup to make a seasonal gingerbread latte. All the cozy flavors you love in gingerbread - molasses, ginger, cinnamon, nutmeg, and cloves - come together in the syrup. Put a little in your morning coffee for a warm holiday drink!

Prep Time10

Total Time10

Course: Drinks

Cuisine: American

Servings: Servings

Calories: 55kcal

Author: Erin Cernich

Equipment

Small Heavy Duty Saucepan

Ingredients

2 tablespoons molasses, unsulphured
¼ cup water
2 tablespoons dark brown sugar
1 teaspoon fresh ginger, grated
¼ teaspoon ground ginger
¾ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
pinch ground cloves
½ teaspoon vanilla extract

Instructions

In a small saucepan, add the molasses, water, brown sugar, and fresh grated ginger. Heat over medium heat until the mix comes to a low boil, and the sugar dissolves.
2 tablespoons molasses, unsulphured, 1/4 cup water, 2 tablespoons dark brown sugar, 1 teaspoon fresh ginger, grated
Reduce the heat to low and add the ground ginger, cinnamon, nutmeg, cloves, and vanilla. Stir over the low heat for about 1 minute.
1/4 teaspoon ground ginger, 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, pinch ground cloves, 1/2 teaspoon vanilla extract
The syrup is ready to be used immediately, or transfer to a glass jar to store in the refrigerator.
To make a coffee latte - Add 2-3 teaspoons of syrup to 8 ounces of coffee. Add as much or as little syrup to suit your taste. Heat milk of your choice to pour over the top. Or if you have a milk frother - even better to make foamed milk!

Notes

Serving size - I recommend starting with 2 or 3 teaspoons of syrup to 8 ounces of coffee.
Small batch - This recipe can be doubled or tripled.

Nutrition